Eggnog

Name: Eggnog
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs, separated; 1 cup sugar; ⅛ teaspoon cinnamon; ⅛ teaspoon nutmeg; 1 ¼ teaspoons vanilla; 3 pints heavy whipping cream; 1 12 pints milk; 1 cup meyers dark rum; ½ cup powdered sugar; nutmeg, for top

Eats Now Editorial Team · 745 kcal · General

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Eggnog – a delicious recipe with eggs, sugar, cinnamon, nutmeg, vanilla, cream. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

6 eggs, separated
1 cup sugar
⅛ teaspoon cinnamon
⅛ teaspoon nutmeg
1 ¼ teaspoons vanilla
3 pints heavy whipping cream
1 12 pints milk
1 cup meyers dark rum
½ cup powdered sugar
nutmeg, for top

1
Mix 6 egg yolks and 1 cup sugar until lemony yellow.
2
Add cinnamon, nutmeg and vanilla.
3
Mix.
4
Add 1 1/2 pts heavy cream and 1 1/2 pts milk.
5
Mix.
6
In a separate bowl, mix 6 egg whites with 1/2 cup powdered sugar.
7
Beat until soft peaks form.
8
Fold into above mixture.
9
Add 1 1/2 pts heavy cream that has been slightly beaten to thicken.
10
Add 1 cup Dark Meyers Rum (or alcohol of choice).
11
Mix.
12
Sprinkle top with nutmeg.

745

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 eggs, separated, 1 cup sugar, ⅛ teaspoon cinnamon, ⅛ teaspoon nutmeg, and more.

Yes, Eggnog falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
745 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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